Preparation
Step: 1/7
Peel the onions, halve and cut into thin slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000217/000217_step_1_M.jpg)
Step: 2/7
Heat the oil in a frying pan and slowly saute the onions for 10 minutes until soft, stirring.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000217/000217_step_2_M.jpg)
Step: 3/7
Season with sugar, salt, mild paprika powder, pepper, caraway and cayenne pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000217/000217_step_3_M.jpg)
Step: 4/7
Simmer for about 10 minutes, stirring occasionally, until golden brown.
Step: 5/7
Sprinkle in with flour and mix well. Pour in the stock and wine, add the bay leaves, bring to the boil and simmer gently for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000217/000217_step_4_M.jpg)
Step: 6/7
Peel the garlic and crush it into the soup. Season with lemon juice, salt and pepper.
Step: 7/7
Preheat the grill. Sprinkle the French bread slices with the cheese and grill for 2 minutes until the cheese has melted. Place the soup in bowls and place a French bread slice on each one. Sprinkle with thyme and serve immediately.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000217/000217_step_5_M.jpg)